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    You are in: Home / Cookbooks / Marinades, Rubs
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    13 recipes in

    Marinades, Rubs


    Displaying up to 20 pages of results. To see all results, or register.

    Posted by Chef Tom on recipesecrets.net I went in search of this because I was making Recipe #242482.

    Recipe #366083

    Recipe #400923

    Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends. These 4 marinades will transform your menu into an international culinary delight. Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers). Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear. Cooking times vary.I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon). I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup.... if lemon is just "okay" stick with the 1/4 cup.

    Recipe #127262

    7 Reviews |  By zeezer

    For garlic lovers! We grill these at the lake, with neighbors, or camping. you'll love 'em

    Recipe #70178

    Found this on bhg.com and the publisher was "maggiea". DS is addicted to A1 steak sauce, so we wanted fajitas last night and this marinade was very tasty. If you like saucy fajita meat, then this is for you. Prep time is the 2 hour marinade time.

    Recipe #106371

    According to Feldon's research at Livermore Lab, thin marinades, such as this should help reduce HCAs from grilling.

    Recipe #351704

    This is my all-purpose marinade for beef, chicken, shrimp, and pork. I use it to make kabobs, stir-fry, and for grilling meat.

    Recipe #129871

    This is an amazing rub that came for the Food Network website on Emeril's page. It give any kind a meat a really good flavor.

    Recipe #286100

    Recipe #467934

    Great for chicken, ribs, steaks and more. Use your imagination! From Cooking Light July 2007

    Recipe #236372

    Lot's of flavor. Used this first on chicken and decided it would do well on just about any type of meat. Tweeked this just a bit, as the original recipe called for both the pepper AND the cayenne pepper - Yowza!

    Recipe #242244

    I find myself opening the jar just to have a whiff of this every time I go past the spice cupboard! The recipe is from a cookbook by Ted Reader. It is excellent on all kinds of meat.

    Recipe #50639

    This rub makes chicken unbelieveably tender, moist and tasty. For best flavor refrigerate the spiced chicken overnight.

    Recipe #95839


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